Pumpkin Cinnamon Swirl Sourdough Bread
- Nina Durrin
- Sep 28
- 2 min read
100g sourdough starter (active and bubbly)
200g pumpkin puree (room temp)
25g maple syrup (room temp)
240g filtered water
500g bread flour
12g salt
Cinnamon Swirl: 4g cinnamon, 5g pumpkin pie spice, 87g sugar (coconut sugar or regular sugar work)
In a large bowl, weigh out your starter, water, pumpkin, and maple syrup. Mix together until smooth.
Add your flour and salt to the pumpkin mixture. Mix for a minute or so with a wooden spoon, then finish mixing with clean hands until everything is well combined. Cover with a kitchen towel.
Let covered dough sit for 2 hours. During this 2 hours, perform a stretch and fold every 30 minutes, for a total of 4 stretch and folds. IF fermenting overnight, put the bowl in fridge after this step.
Cover your bowl with plastic wrap and let sit on the counter for 4-5 hours to allow to double in size.
After dough has doubled in size, make your cinnamon sugar mixture and set aside. Turn dough out onto a clean and floured work surface.
Stretch dough out as much as you can, without tearing, into a large rectangle.
Sprinkle about 1/2 of your cinnamon sugar mixture over this rectangle.
Perform a letter fold: Fold one long side of your rectangle into the center. Repeat this fold with the other side of your rectangle. Roll the dough from the bottom into itself, sprinkling more cinnamon sugar mixture each time you fold the dough
Pull the ball of dough toward you, then gently push forward. Repeat this a few times to continue building tension and shaping your dough into a smooth ball.
Use a bench scraper to turn dough over into a lined and floured proofing basket, seam side up.
Cover with plastic wrap and refrigerate overnight to let dough rest and continue rising.
In the last hour of refrigeration, preheat your oven to 450°F with your cast iron pot.
Remove dough onto a piece of parchment paper sprinkled with flour. Flour the top of your loaf. Score your loaf with some shallow cuts and one deep “C” score. Carefully place into your preheated pot/bread oven.
Cover pot and bake for 35 minutes. Remove lid and continue baking another 5-10 minutes, until crust begins to brown.
